There are many kinds of barbecues in Urumqi. As far as mutton is concerned, there are roast lamb heart, roast lamb liver, roast lamb lung, roast lamb waist, roast lamb chops, roast mutton skewers and roast whole sheep. I used to eat roast sheep's head, but now it is not sold in the market.
Grilled fish in Xinjiang The barbecue in Xinjiang originated from Uighurs. A long time ago, their diet was relatively simple, such as baking buns, (baking) naan and barbecue. Later, with the exchange of ethnic groups in Xinjiang, especially in the past 30 years, the catering industry in Xinjiang has developed unprecedentedly, and the types of barbecue in Xinjiang have also increased a lot. Roasted chicken eggs, grilled fish, roasted pigeons, roasted quails, roasted chicken, roasted beef skewers, roasted whole cattle, roasted whole sheep and roasted in sauce; The roasting method of vegetable varieties was also born 10 years ago, such as roasted eggplant, roasted potatoes, roasted mushrooms, roasted corn, roasted peppers and so on. Sailing barbecue and Mei Sen barbecue are the most popular barbecue varieties in Urumqi. Hailmann barbecue should maintain the flavor of southern Xinjiang Hotan barbecue, and the barbecue of New Great Lakes should enter the metropolis. This restaurant is a well-deserved barbecue brand in Urumqi.
Barbecues in Xinjiang also show different flavors with different grills, such as meat-wearing drills, iron drills, wooden skewers, copper drills and silver drills, which are only available in high-end restaurants, and the things baked by different drills taste different; There is also an oven. What you usually see on the street are four-legged tin furnaces. In fact, there are also stoves made of clay or cement mixed with special refractories. They usually use coal or charcoal. Because of the different fuels used, there are gas stoves and electric ovens that have been used for generations.
Xinjiang kebab is very tough.
With the strengthening of smoke emission in modern cities, the barbecues in many restaurants have been moved from the front to the back, and chimneys have sprung up. The scene of "in front of the door 100 meters (the sound of greeting guests), the smoke and dust will go with the wind" will gradually disappear in the metropolis; But you can never erase the enthusiasm of Xinjiang people for barbecue, because whether you eat pilaf, mixed noodles, soup rice or cold rice noodles ... "Boss: Come 10 and have a kebab!" Eating is the mantra of Xinjiang people.
Many foreign guests are "stingy" to eat barbecue in Xinjiang, and often want to taste a string of 1, as if there is really a "carcinogenic" substance. That's because they don't know that Xinjiang is one of the longest-lived areas in the world, which has a lot to do with the eating habits of Xinjiang people. What are garlic, salted leeks, leather teeth and green onions on the barbecue table? If you can't eat, don't say you don't like it. Barbecue is always the favorite of Xinjiang people!